- 3 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
- 2 Tbs canola oil, divided
- 1 Tbs Italian herb seasoning
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup white wine
- 1 can diced chopped tomatoes, with juices (28 ounces)
- 1 1/2 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 1/2 lbs Italian sweet sausage, casings removed
- 2 onions, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, diced
- 4 cans cannelloni (white kidney) beans, rinsed and drained (15 ounces)
- 1/2 cup dried bread crumbs
- 1/4 cup chopped parsley
- Preheat oven to 350° F.
- In very large skillet or Dutch oven, warm 1 tablespoon oil over medium-high heat. In batches without crowding, cook chicken thigh pieces, turning, until browned lightly on all sides, about 15 minutes total. Sprinkle chicken with Italian herbs, salt and pepper. Add wine; bring to a boil, scraping up browned bits on the bottom of pan with a wooden spoon. Add tomatoes with their juices, broth and bay leaf. Bring to a simmer.
- In another large skillet, heat remaining tablespoon oil over medium heat. Add sausage and cook, breaking up pieces with side of large spoon, about 8 minutes. Add onions, pepper and garlic. Cook, stirring occasionally, until onions are softened, about 6 minutes. Stir into chicken mixture, along with beans.
- In small bowl, combine bread crumbs and parsley. Sprinkle over top of cassoulet. Bake in preheated oven 30 minutes. Using large spoon, gently press the thin crust that has formed on the cassoulet just under the surface. Return to oven and continue baking until cassoulet is simmering and another crust has formed, about 30 minutes. Let stand 15 minutes before serving hot.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.